Featuring our regeneratively raised beef stew meat, this beef ragu will have you saying "Mangia!" after the first bite.
Makes 4-6 servings
1 tablespoon olive oil
3 teaspoons kosher salt
1 pound stew meat
½ medium yellow onion, sliced
3 cloves garlic, minced
1 tsp thyme, chopped
1 bay leaves
2 tablespoons tomato paste
½ cup red wine
1 quart beef stock
1 pound pasta, cooked
2 tablespoons parsley, finely chopped, for garnish (optional)
Grated parmesan or pecorino romano, for garnish (optional)
Black pepper, to taste
Heat a large heavy bottom pot over medium-high heat with the olive oil. Meanwhile, season the meat with 1 teaspoon of kosher salt, tossing to coat all sides. Sear the stew meat on all sides until deeply browned. Do this in at least two batches so as to not overcrowd the pan, which will keep the meat from browning. Remove the meat to a plate as it is finished searing, set aside.
Lower the heat to medium. Add the onion to the pan and saute for five minutes, stirring to keep from sticking. Once the onion has become translucent, add the garlic, thyme, and bay leaves. Cook for one minute. Add the tomato paste, stir and cook until deep rust red, about three to five minutes. Pour the red wine in and cook for another five minutes to burn off the alcohol. Add one teaspoon of salt and add the beef back in. Add the beef stock and bring to a boil. Reduce to a simmer, cover, and cook for two to three hours, until the meat is fork tender.
The meat is done when it easily shreds when pulled with two forks or pressed in tongs. Remove the pot from the heat, and shred the meat. Mix into the sauce, and season with salt and black pepper to taste.
Serve over the pasta of your choice, garnish with parsley and grated cheese.